- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 1 serve veg or fruit
Try this delicious mushroom and spinach risotto recipe for a hearty dinner on a budget!
- Serves4
- Cook time35 minutes
- Prep time5 minutes
Ingredients
- 2 vegetable stock cubes
- 1½ cups (300g) arborio rice
- 410g can Coles Mushrooms in Butter Sauce
- 1 cup (120g) frozen broccoli
- 60g pkt Coles Australian Baby Spinach
- ¼ cup (45g) Coles Grated Parmesan
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place stock cubes and 4 cups (1L) water in a medium saucepan. Bring to a simmer over high heat. Heat a large deep frying pan over medium-high heat. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden.
Step 2
Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add ½ cup (125ml) water. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add ½ cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 3
Add peas and spinach to the risotto mixture and stir for 3 mins or until peas are heated through and spinach just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.
Mushroom and spinach risotto
- Serves4
- Cook time35 minutes
- Prep time5 minutes
Ingredients
- 2 vegetable stock cubes
- 1½ cups (300g) arborio rice
- 410g can Coles Mushrooms in Butter Sauce
- 1 cup (120g) frozen broccoli
- 60g pkt Coles Australian Baby Spinach
- ¼ cup (45g) Coles Grated Parmesan
Description
Try this delicious mushroom and spinach risotto recipe for a hearty dinner on a budget!
Method
Step 1
Place stock cubes and 4 cups (1L) water in a medium saucepan. Bring to a simmer over high heat. Heat a large deep frying pan over medium-high heat. Add the mushroom to the pan. Cook, stirring, for 2 mins or until golden.
Step 2
Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add ½ cup (125ml) water. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add ½ cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).
Step 3
Add peas and spinach to the risotto mixture and stir for 3 mins or until peas are heated through and spinach just wilts. Remove from heat. Stir in half the grated parmesan. Divide among serving bowls and sprinkle with the remaining parmesan to serve.